Cake & the Candy Forest

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Sierra’s Love

I feel extremely honored when someone asks me to repeat a design that I’ve made before. This cake is named after the lovely girl who first asked me for this design. This time, it was for a wedding instead of a birthday and I’m so happy with how it turned out. It’s topped with toasted meringue, pink popcorn, pistachio buttercream, pistachio macarons painted gold, tea flowers, blueberries, dried rose petals, nectarines and strawberries with a pink white chocolate drip. 

These over-the-top cakes shall now be called The Candy Forest.

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After drizzling so many cakes over the past few years, I’ve  finally learnt that the best ratio for the chocolate that I use is about 5:2 (white chocolate:cream). And the most important trick is to let it really cool down to room temperature (28C in Singapore) before drizzle it on your cold cake. Use a piping bag or a squeeze bottle really helps with the control of the drizzle.

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Beneath the cream is our earl grey cake! Still a crowd favorite amongst the lovely people here!

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The Wedding / Birthday Cake

Made this cake for the lovely bride who happened to be celebrating her birthday as well on her wedding day! This semi naked earl grey sponge cake is filled with lemon buttercream and lemon curd. Adorned with fresh berries, figs, flowers and thyme.

Jolene & Kevin’s Wedding Cake

Photo credit: JolenePhoto credit: Jolene

I am always thankful when people trust me to create something with them for milestones in their lives. This 2 tiered rustic wedding cake is no exception. Thank you Jolene and Kevin for being so wonderful!

On a side note, must think that I’m crazy about eustomas by now! I absolutely adore them and everyone’s been asking for it! Fret not, this coming weekend we’ll have something different!

The top layer of the cake is filled with rose layers, raspberry cream and pistachios, while the bottom layer is filled with earl grey lemon. ^.^

Update 26/9/15: The lovely bride sent me some pictures from the wedding! ❤

Photo credit: Jolene
Photo credit: Jolene
Photo credit: Jolene
Photo credit: Jolene